Winemaker
Frieda Henskens
Grape/s
70% Chardonnay, 30% Pinot Noir
GI: Tasmania
Sites
Multi-regional blend across Coal River Valley, Derwent Valley, Tasman Peninsula, and NW Tasmania
Vintage notes
Cold easterlies around flowering but mild to warm conditions during ripening gave a condensed season. Sparkling fruit came off from mid-March. Grape yields were around 30% down on average but as this wine attests with great flavours.
Vineyard notes: All fruit was sourced from mature vines with all vineyards established, from the 1980’s to 1990s. All family-owned and painstakingly tended by hand (with the occasional assistance of guinea fowl for insect pest management).
Winemaking
All fruit was hand-picked. Each individual parcel (four of Chardonnay, two of Pinot Noir) was gently pressed as whole bunches. Juices then cold-settled and carefully racked prior to fermentation in stainless steel. Two of the chardonnay parcels were blended to old, small format barrels before undergoing partial malolactic fermentation. At disgorging, the liqueur d’expedition included a tiny proportion (1.5%) of reserve wines (from the 2018 & 2019 vintages).
Seven years on lees, disgorged 28 May 2019. 2.5 g/L dosage, TA 7.3 g/L, pH 2.97.
Closure: DIAM
ABV: 12.6%
Production size: 1400 individually numbered bottles.
Tasting notes
“Fresh and delicate with scents of fresh lemon zest, green apple pastry and peach blossom. Minuscule bubbles are joined by ground almonds, a clean salinity and a hint of caramelised pecans, vanilla, peaches, lemon posset and mouth-watering acidity. This can age for years if you want to see those nutty flavours work their way to the fore but if you like things fresh, light, delicate and precise, drink now.” Curly Haslam-Coates, The Wine Front
Serve at 6-10 oC on its own, with charcuterie, fresh sour dough bread & your favourite Tasmanian cheeses, fresh Tasmanian seafood, a gratin of roast vegetables with quail or charcoal chicken.
Accolades
Gold Medal 2021 Tasmanian Wine Show 97points David Spice, Decanter Magazine 94 points Curly Haslam-Coates, The Wine Front 2021
96 points Huon Hooke, The Real Review
